Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Easy Crockpot Hawaiian Chicken with Pineapple is a family favorite that’s better than takeout and perfect for busy weeknights. After making this many times, I’ve discovered the trick to the perfect tender chicken and sauce. The warm, cozy flavors of this dish will make your home smell amazing. Start it in the morning and come home to a delicious meal. Serve it with Easy Lemon Cucumber Couscous Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad and High Protein Berry Cottage Cheese Bowl.

What You'll Need for Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 can (20 oz) pineapple chunks
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 tbsp minced garlic
• 1 tsp ground ginger
• Salt and pepper to taste
• Red pepper flakes (optional)
• Green onions for garnish
• Optional: Sesame seeds
• Optional: Chopped cilantro
• Optional: Diced bell peppers

How to Make Easy Crockpot Hawaiian Chicken Recipe with Pineapple

1. Step 1: Place chicken in the bottom of your crockpot.
2. Step 2: In a bowl, mix together pineapple chunks (with juice), soy sauce, brown sugar, ketchup, garlic, and ginger. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
4. Step 4: Shred chicken and mix it with the sauce in the crockpot. Serve hot, garnished with green onions and your choice of toppings.

Storing & Reheating Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Freezing Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Freeze cooked and cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For even more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Best substitution: You can substitute the chicken with pork or beef. Cooking time may vary.
• Make-ahead: This recipe can be made ahead and refrigerated for up to 24 hours before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken is still tough, it may not have cooked long enough. Cook it for an additional hour on low or until the chicken is tender.

Easy Crockpot Hawaiian Chicken Recipe with Pineapple

⏱

Prep

10 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 can (20 oz) pineapple chunks
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 tbsp minced garlic
• 1 tsp ground ginger

Seasonings

• Salt and pepper to taste
• Red pepper flakes (optional)
• Green onions for garnish

Optional Toppings

• Sesame seeds
• Chopped cilantro
• Diced bell peppers

Instructions

1. Step 1: Place chicken in the bottom of your crockpot.
2. Step 2: In a bowl, mix together pineapple chunks (with juice), soy sauce, brown sugar, ketchup, garlic, and ginger. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
4. Step 4: Shred chicken and mix it with the sauce in the crockpot. Serve hot, garnished with green onions and your choice of toppings.

Notes

• Chef tip: For even more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Best substitution: You can substitute the chicken with pork or beef. Cooking time may vary.
• Make-ahead: This recipe can be made ahead and refrigerated for up to 24 hours before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken is still tough, it may not have cooked long enough. Cook it for an additional hour on low or until the chicken is tender.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked and cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 7g
• Carbs: 26g
• Fiber: 1g
• Sugar: 18g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Hawaiian Chicken Recipe with Pineapple FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Hawaiian Chicken Recipe with Pineapple and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!